Easy black bean chilli

Name: Easy black bean chilli
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 3 tbsp olive oil; 2 onions, chopped; 4 garlic cloves, finely chopped; 3 sweet peppers, deseeded and cut into chunks; 1 tbsp Cooks’ Ingredients Deep South Cajun rub; 400 g cans chopped tomatoes; 400 ml hot fresh vegetable stock; 400 g can black beans, drained and rinsed; 2 tsp Cooks’ Ingredients habanero chilli paste; 4 corn and wheat tortillas; 60 g Waitrose & Partners vegan original grated; pickled jalapenos and coriander leaves, to serve

This simple chilli is perfectly paired with warm tortila chips and topped with pickled jalapenos, coriander leaves and grated vegan cheese.

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Serves6
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

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3 tbsp olive oil
2 onions, chopped
4 garlic cloves, finely chopped
3 sweet peppers, deseeded and cut into chunks
1 tbsp Cooks’ Ingredients Deep South Cajun rub
2 x 400g cans chopped tomatoes
400ml hot fresh vegetable stock
2 x 400g can black beans, drained and rinsed
2 tsp Cooks’ Ingredients habanero chilli paste
4 corn and wheat tortillas
60g Waitrose & Partners vegan original grated
pickled jalapenos and coriander leaves, to serve

Heat 2 tbsp oil in a large saucepan and gently cook the onions, garlic and peppers for 15 minutes, stirring until the onion is softened and golden. Add the spice rub, cook for a minute, then stir in the tomatoes and stock, bring to the boil and simmer for 15-20 minutes until thickened.
Preheat the oven to 200˚C, gas mark 6. Add the beans and habanero chilli paste to the pan and cook for a further 5 minutes or so until piping hot. Using a pair of scissors, cut each tortilla into 12 wedges. Brush lightly with the remaining oil and spread out on two large baking sheets. Bake for 6-8 minutes until crispy and golden.
Divide the chilli between bowls, scatter with vegan original, jalapenos and coriander, and serve with the warm tortilla chips.

Typical values per serving when made using specific products in recipe